This works great for eggplant topping. Tahini comes in a variety of viscosities, some very thick, some more thin. 3/4 is for the thinner varieties, 1/2 cup for thicker. Start with 1/2 a cup and if the sauce is too thin, add 1/4 cup more.
2 Garlic Cloves
1/2 tsp salt
1/2 to 3/4 cups of Tahini
1/3 cup fresh lemon juice
1/4 cup water
1/2 tsp ground cumin
Rough chop the garlic, throw everything into a food processor, process until the sauce becomes smooth and thick.
1 medium Butternut Squash (about 1.5 pounds), peeled, seeded and cut into 1 inch cubes
1 medium Green Pepper, coarsely chopped
1 medium Yellow Onion
3 cloves of garlic minced
3 cups beef stock or beef bone stock
1 can (14.5) ounces fire-roasted diced tomatoes
1/3 cup unsulfured golden raisins
1/3 cup chopped fresh parsley
1/3 cup toasted pine nuts
Cube the lamb pieces into like 1/2 inch cubes, in a separate bowl chop the onions and garlic. Have the spice mix ready to stir into the lamb.
In a large skillet, over medium heat, cook the lamb, turning occasionally for 5 minutes. Add Harissa, cumin, coriander, ginger, turmeric, cayenne, and cinnamon and stir until combined.
Transfer the meat to a 3.5 to 4 quart slow cooker. add a little oil to the skillet and brown the onions for a few minutes. add to the slow cooker. Stir in the squash, bell pepper, and pour broth over it.
Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours. Turn the slow cooker to high if on low, add raisin and diced tomato. Cover and cook for 10 minutes.
Serve, topped with parsley and pine nuts and accompanied by lemon wedges.
Modified from the WHOLE30 Slow cooker cookbook, by Melissa Hartwig.
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